Grandma’s Perfect Pumpkin Bread Recipe

Nothing quite captures the essence of fall like the warm spice of pumpkin bread fresh from the oven. I’ve been perfecting this pumpkin bread recipe for decades, and it never fails to fill my kitchen with that cozy autumn magic.

You know that moment when you open the oven door and the steam carries cinnamon and nutmeg straight to your soul? That’s exactly what happens every single time I bake these golden loaves.

Why this pumpkin bread always gets requests from friends and family

This recipe creates the most perfectly moist texture without being heavy or dense. The spices blend together beautifully, creating layers of warmth that make every bite feel like a hug.

I love how forgiving this bread is – whether you’re rushing through the steps or taking your time, it turns out wonderfully.

You can easily make these cinnamon sugar pumpkin muffins using a similar base if you’re craving individual portions.

The best part is watching people’s faces when they taste it for the first time – there’s something about homemade pumpkin bread that just makes people happy.

What you will need to make this pumpkin bread

Here’s everything I gather before I start baking:

• 2¼ cups all-purpose flour, measured properly
• ¾ teaspoon salt (I prefer sea salt for depth)
• 1¼ teaspoons baking soda
• ¾ teaspoon baking powder
• 1¼ teaspoons ground cinnamon (use the good stuff)
• 1 teaspoon ground nutmeg (freshly grated if you have it)
• ¾ teaspoon ground cloves
• ¾ cup unsalted butter, room temperature
• 1¾ cups granulated sugar
• 3 large eggs
• 1 (15-oz) can pure pumpkin puree (not pumpkin pie filling)
• ⅓ cup water

The key with pumpkin bread is using quality spices, they make all the difference in creating that complex autumn flavor profile.

How I Make This Pumpkin Bread

1. Preheat your oven to 350°F and position the rack in the center. Generously butter two 9×5-inch loaf pans, then dust with flour, tapping out any excess.
2. Combine all dry ingredients in a medium bowl – flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Whisk thoroughly until no streaks remain and set aside.
3. Cream butter and sugar in a large mixing bowl using an electric mixer on medium speed for about 3 minutes. The mixture should look light and fluffy, not just combined.
4. Add eggs one at a time, beating well after each addition. Continue mixing for another 2 minutes until the mixture is pale and airy.
5. Mix in the pumpkin puree along with the water. Don’t worry if the mixture looks slightly separated – this is completely normal and will smooth out.
6. Fold in the flour mixture on low speed just until combined. Stop as soon as you don’t see streaks of flour – overmixing creates tough bread.
7. Divide batter evenly between your prepared pans, smoothing the tops gently with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back lightly when touched.
9. Cool in pans for 15 minutes, then turn out onto wire racks. Let cool completely before slicing for the cleanest cuts.

My kitchen secrets for getting this pumpkin bread just right

Room temperature ingredients make all the difference in creating a smooth batter that bakes evenly. I take my eggs and butter out about an hour before I plan to bake.

The secret to incredibly moist pumpkin bread is not overbaking it. Start checking around 60 minutes – every oven runs differently, and you want that perfect tender crumb.

I always make two loaves because one never lasts long in my house. Wrap the second loaf tightly and freeze it for up to three months – future you will thank present you for this gift.

Can I make substitutions in this pumpkin bread?

You can replace up to half the all-purpose flour with whole wheat flour for added nutrition, though the texture will be slightly denser.

For a dairy-free version, substitute the butter with an equal amount of coconut oil that’s solid but not hard.

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How should I store leftover pumpkin bread?

Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 4 days.

For longer storage, wrap in foil and freeze for up to 3 months. Thaw overnight on the counter before serving.

Can I add mix-ins to this recipe?

Absolutely! Fold in ½ cup of chocolate chips, chopped walnuts, or dried cranberries just before adding to the pans.

My grandchildren love it with mini chocolate chips stirred in.

What’s the best way to slice pumpkin bread?

Let the bread cool completely before slicing – warm bread will crumble and tear.

Use a sharp serrated knife and gentle sawing motions for clean, even slices that showcase that beautiful golden color.

If you love discovering new seasonal recipes as much as I do, I’d be honored to have you follow my Pinterest for more cozy kitchen inspiration.

I share all my tried-and-true family favorites there, from simple weeknight dinners to special holiday treats.

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My favorite occasions to make pumpkin bread

Nothing beats having fresh pumpkin bread on hand when unexpected guests drop by for coffee. I love slicing it thick and serving it with butter while we catch up around my kitchen table.

Weekend mornings call for toasted slices with a cup of coffee and the newspaper spread out before me. The ritual of making this bread has become one of my favorite ways to welcome the changing seasons.